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Thursday, September 01, 2011

Financiers

The other day Rosanne asked me, "What is a financier? I bought a 'financier' thinking it was a madeleinesince it was oval shaped. Pas de tout. Normalement a truefinancier is shaped like a mini gold brick. All of about 3" long, full of luscious browned butter(beurre noissete). Plus almond powder and baked in rectangular pans.

I don't know why they had to change the design?

The little tea cakes were first made in a pastry shop near the Place de Bourse 75002 - i.e. the Wall Street of Paris.

26 comments:

It appears that your little financiers from Ladurée might have been made in a pan used for making barquettes. They look delicious! There are some of these molds or pans on amazon.... if you want to start making them yourself!

Carol...it seems that many take license with the shape of a financier...my FAVS come from Brooklyn - Colson Patisserie - I live in Ohio, but I order them all the time for special occasions (get the chocolate ones) - www.colsonpastries.com

I like the shape you bought..I have the burnt red silicone mold as pictured and it works perfectly..But the barquettes are cute too.J'en ai..but they have ridges and are metal..Don't know if they would work well..

Bouchons are also like little brownies..W-S has the pan etc..:) Cute cute..http://www.williams-sonoma.com/products/silicone-bouchon-mold/

Re:Almond flour..i make little greek kourabiedes (I am sure I am spelling that incorrectly) with almond flour during the holidays for gifts - as they are more forgiving and require almost no skill or luck... of course they aren't macarons or financiers.... and I don't think a little white ball of cookie would be too interesting to paint!

OMG!I LOVE those little white cookies!! You get the sugar all down your front too..I live in Greekville here in AstoriaThose things ae seriously dangerous Gina.I can taste it melting in my mouth right now...sighoh mythey may be better than macaronies..

I just wouldn't know anything about Paris or all the fattening French food if it weren't for you. Thank you for sharing! I guess it's a good thing we don't live in New York, either, let alone Paris, because I could not resist eating anything you write about.

Carol, Thanks for the very informative post. I've never been a big fan of financiers but you've convinced me to give them a second (and perhaps a third!) chance. Let me know if you need any help with your "research" the next time that you're in town! ;-) And since my bakery just re-opened today (Woohoo!) I'll go ahead and get started on the taste testing this morning.

Funny, I just cooked Financiers yesterday, (with "Matcha tea powder" like Mariage) I don't know why Ladurée changed the design, it's not a good idea, did they absolutly want to be unique in everything, why not squared macarons?A second kiss from Paris! xxx

Loved this post Carol! :) That matcha financier from Mariage Freres brings back such good memories! Have you tried the ones from Au Panetier in the 2nd arr? They make GIANT (in the shape of muffins) financiers in caramel, currant, and chocolate+cherry! ^_^

I went to Paris for first time last year...ahhh Paris...anyway I loved the Pierre Herme Macarons the best...also had Finaciers from Eric Kayser that were to die for...took a bag of minis home on the plane as well as the large muffin shaped raspberry ones...OMG!Thanks Carol...your blog helped me make sure not to miss some great places!